Artichoke Pizza with Sun Dried Tomatoes and Boursin
Artichokes have the starring role in this pizza, which also features a creamy herb and garlic Boursin cheese sauce, tangy sun dried tomatoes, and fresh mozzarella.
Servings 6 servings
- 1 recipe pizza dough
- 1 5 oz package Herb and garlic Boursin cheese
- 2 tablespoons milk
- 7 oz mozzarella cheese shredded (about 2 cups)
- 1 14 oz can artichoke hearts packed in water (not marinated)
- 1/2 cup sun dried tomatoes chopped
- 1 8 oz ball fresh mozzarella or burrata or buffalo mozzarella
- fresh basil chopped, for garnish
Place a pizza stone or overturned baking sheet on the middle rack of the oven and preheat to 550 degrees F, or as high as it will go.
Heat the milk in a small saucepan over medium heat and whisk in the Boursin cheese until smooth. Remove from heat and set aside.
On a piece of parchment paper sprinkled with semolina or flour, stretch or roll the pizza dough out into a 12 inch circle.
Spread the Boursin sauce evenly over the pizza dough, an inch from the edge
Sprinkle the mozzarella cheese over the pizza, followed by the sun dried tomatoes and artichoke hearts
Tear chunks of fresh mozzarella and spread evenly over the pizza
Transfer the pizza, including the parchment paper to the preheated pizza stone in the oven, using a pizza peel or an overturned baking sheet.
Bake for 8-15 minutes until cheese is golden and crust has browned (time will vary based on how hot your oven gets). Let it rest for a couple of minutes before sprinkling with basil and slicing.
Calories: 360kcal | Carbohydrates: 40g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 957mg | Potassium: 346mg | Fiber: 3g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 3mg